Mexican Pinwheels Recipes

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FIESTA PINWHEELS

Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 5 dozen.

Number Of Ingredients 11



Fiesta Pinwheels image

Steps:

  • In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning
Dash garlic powder
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chiles
1 cup finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
Salsa

MEXICAN PINWHEELS

Make and share this Mexican Pinwheels recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6



Mexican Pinwheels image

Steps:

  • Preheat oven to 375F degrees.
  • Combine green/red peppers and olives with cheese.
  • Lightly sprinkle cornmeal onto surface of 18x12" cutting board.
  • Unroll crescent roll dough into eight rectangles, firmly press perforations to seal.
  • Spread bean dip evenly to edges of each rectangle.
  • Top each with with 2 tablespoons of cheese and vegetable mixture.
  • Starting with shortest side, roll up; pinch edges to seal.
  • Cut each roll into four 1" slices.
  • Place sliced, cut side down, on a baking sheet or baking stone.
  • Bake 24-26 minutes until golden brown.
  • Serve warm with salsa and sour cream, if desired.

Nutrition Facts : Calories 128.9, Fat 5.7, SaturatedFat 2.6, Cholesterol 21.4, Sodium 243.6, Carbohydrate 14.4, Fiber 1.5, Sugar 1.7, Protein 5.2

1 cup red peppers or 1 cup green pepper, chopped
1/2 cup pitted black olives, chopped
2 tablespoons cornmeal
2 (4 ounce) packages refrigerated crescent dinner rolls
9 ounces bean dip
1 cup monterey jack cheese, shredded

MEXICAN TACO PINWHEELS

I had these at a party today and I couldn't quit eating them. I'm not a big fan of black olives or chilies but these were incredible. Very popular with everyone. Cook time is refrigeration time. (In response to reviews, I use Old El Paso taco mix and Hidden Valley Ranch dressing mix and have never had any complaints about the saltiness. HTH!)

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 1h50m

Yield 24 serving(s)

Number Of Ingredients 7



Mexican Taco Pinwheels image

Steps:

  • Mix all ingredients except tortillas.
  • Divide mixture evenly among tortillas, spread slightly and roll up.
  • Refrigerate 1-2 hours and cut into 1-inch slices.
  • Can be served with sour cream if desired.

2 (8 ounce) packages ounces cream cheese, softened
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can chopped black olives, drained
1/4 cup pimiento, drained
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package dry ranch dressing mix
10 -12 large flour tortillas

MEXICAN PINWHEELS

These are a tasty little appetizer that you can just pop in your mouth. The ranch mixed with cream cheese gives a nice flavor and base for the pinwheels. What gives these a Mexican flair is the green chilies and black olives. Green onions add a bit of freshness. These will be great for a party or a game day snack.

Provided by Denise Greene McManaway

Categories     Vegetable Appetizers

Time 1h

Number Of Ingredients 7



Mexican Pinwheels image

Steps:

  • 1. Drain all veggies extra well. Chop all veggies.
  • 2. Bring cream cheese to room temp. Mix cheese with ranch dressing mix.
  • 3. Spread cream cheese mixture over tortilla.
  • 4. Sprinkle with veggies.
  • 5. Roll into a log.
  • 6. Wrap tightly in plastic wrap.
  • 7. Repeat. Place in fridge overnight.
  • 8. Right before serving, slice into 'pinwheels'.

8 large flour tortillas
2 can(s) green chiles, mild, 4 oz each
2 bunch green onions
1 jar(s) pimentos, 7 oz
2 can(s) black olives, 2.25 oz each
2 pkg cream cheese, 8 oz each, room temp
2 pkg ranch style dressing mix

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